Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
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I just got a searzall, works great
Is that like a clothing iron for steaks or something? A steak toaster perhaps?
http://www.bookeranddax.com/searzall
Oh, a kitchen torch. We have one of those too, but we only use it for things like creme brulee.
It's my new goto for searing. The way it spreads the flame out is just great.
How long does it take to sear something like a steak?
Never really timed it. Not too long, couple minutes a side maybe? Last thing i seared was a 24 hour sous vide of a chuck roast. Could cut it with a fork. It took a little longer to sear based on the surface area.
That sounds delicious
Thanks for that! I didn’t have my torch at my dad’s place, but that’s a great idea.